Risotto with Amarone and Caramelized Radicchio

Ingredients for Risotto with Amarone and Caramelized Radicchio

• 60ml (1/2 stick) butter, divided

• 60ml de aceite de oliva virgen extra

• 240ml minced onion

• 2 large heads of radicchio, halved, cored, cut into 1/3-inch strips

• 375g arborio rice or medium-grain white rice (about 375g )

• 240ml amarone or other dry red wine

• 1450ml (about) low-salt chicken broth

• 240ml freshly grated Parmesan cheese

Melt 1 tablespoon butter with olive oil in heavy large deep skillet over medium-high heat. Add onion and radicchio; sauté until beginning to brown, about 18 minutes. Add rice. Sprinkle with salt and pepper; stir until rice is translucent at edges but still opaque in centre, about 3 minutes. Add wine; simmer until wine is absorbed, stirring occasionally, about 3 minutes. Add 1325ml broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally and adding more broth as needed, about 18 minutes. Remove risotto from heat; stir in remaining 3 tablespoons butter and Parmesan cheese. Season risotto to taste with salt and pepper and serve.

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